You'll Eat Two Bowls! Chicken, Lentil and Butternut Squash Soup Recipe This easy flavourful chicken lentil soup or chicken lentil stew, features Butternut squash, but pumpkin would work in this soup recipe too.Ingredients:15 mL (1 Tbsp) olive oil 1 onion, chopped 750 mL (3 cups) butternut squash, cubed 30 mL (2 Tbsp) tomato paste 4 skinless, boneless chicken thighs, cut into bite-sized pieces 7 mL (1 ½ tsp) ras el hanout spice mixPinch red pepper flakesSalt to taste1 can lentils1L (4 cups) stock (vegetable or chicken)30 mL (2 Tbsp) flavourful vinegar to finishMethod:In a Dutch oven over medium heat, add oil and then onion; cook until translucent. Add chicken; browning on all sides. Add ras el hanout, and tomato paste; cook until tomato paste starts to caramelise.Add butternut squash, red pepper flakes and salt to pan; stirring constantly. Stir in lentils and chicken stock. Reduce heat, cover and simmer 15 - 20 minutes. Just before serving stir in vinegar and adjust seasoning.How To Make Ras el Hanout: https://youtu.be/3dS-DvGewaMThe vegan Squash Lentil and Chickpea Soup Recipe: https://youtu.be/bJhZvPF9MMQ#LeGourmetTV #GlenAndFriendsCookingGlen & Friends Cooking,recipe,butternut squash soup,soup recipes,butternut squash recipe,how to make butternut squash soup,easy soup recipe,pumpkin soup,butternut squash soup recipe,chicken lentil soup,chicken lentil stew,chicken lentil soup recipe,chicken lentils recipe,Chicken,Lentil and Butternut Squash Soup Recipe,lentil stew recipes,roasted squash soup,glen and friends cooking,north african food,middle east recipes,lentil soup,lentil soup turkish